2 bunches of asparagus
1 fennel bulb
1 large bunch kale, roughly chopped
1 old loaf rye bread (or any other)
1 tsp garlic powder
¼ cup Olive Black
1 tsp salt
Olive Black Dijon dressing
2 tbsp lemon juice or apple vinegar
2 tsp Dijon mustard
1 garlic clove, finely chopped
½ cup Olive Black
1 tsp honey or agave
salt/ pepper to taste
1
Very finely slice the asparagus and fennel (it’s easier with a mandolin).
2
Mix in a bowl with kale.
3
Meanwhile make the croutons. Slice the rye bread into squares, put Olive Black in a pan and fry the croutons.
4
Add garlic powder and salt.
5
When crispy set aside.
6
Make the Olive Black Dijon dressing.
7
Mix all of the above ingredients.
8
Add them to the bowl of asparagus, fennel and kale, massage in the dressing with your hands.
9
Serve on a plate and add the rye croutons and extra drizzle of Olive Black.
Research suggests that eating 2 tablespoons (23g) of Extra Virgin Olive Oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.
Ingredients
2 bunches of asparagus
1 fennel bulb
1 large bunch kale, roughly chopped
1 old loaf rye bread (or any other)
1 tsp garlic powder
¼ cup Olive Black
1 tsp salt
Olive Black Dijon dressing
2 tbsp lemon juice or apple vinegar
2 tsp Dijon mustard
1 garlic clove, finely chopped
½ cup Olive Black
1 tsp honey or agave
salt/ pepper to taste
